Hokkien prawn mee
Hokkien prawn mee, from above
Non vegSingapore

Hokkien prawn mee

Two noodles braised in rich prawn stock, with sambal and lime. Wet, slurpy and very Singapore.

50 minTime
36 gProtein each
mediumSpice
Stock is everything1 chapter · 1 min read

Make it your way

Grandma's wayRich prawn stock, sambal and lime.
The original
587kcalsame
36 gproteinsame
3 gfibresame
50minutessame

Hokkien prawn mee.

Per serving, worked out from the ingredient table.

Ingredients

3 servings
Wheat noodlesyellow noodles
Rice noodlesthick rice vermicelli
Prawns (shrimp)with heads and shells
Porkpork belly, boiled and sliced
Egg2
Moong sprouts (mung bean sprouts)bean sprouts
Spring onion (green onion, scallion)garlic chives
Garlic6 cloves
Water2 cups
Fish sauce1 tbsp
Cooking oil (vegetable oil)2 tbsp
Lemoncalamansi or lime
Shrimp paste1 tsp, toasted
Fresh red chillies (fresh red chiles)3, for sambal

Method

4 steps
  1. 1Fry prawn heads and shells in 1 tbsp oil until red, add the water and simmer 20 minutes; strain. Poach the prawns in it.
  2. 2Pound chilli with toasted shrimp paste for a quick sambal.
  3. 3Fry garlic in oil, scramble eggs, then add both noodles and fry until lightly toasted.
  4. 4Pour in stock, cover and braise until noodles absorb most of it. Add prawns, pork, sprouts, chives and fish sauce.
Serve it like this

Serve on a plate, or traditionally on an opeh leaf, with sambal belacan and a lime half on the side.

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Make it a meal

What goes with Hokkien prawn mee: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
With a main Sambal udang40 min
On the side Rojak20 min
On the side Yusheng45 min
To drink Teh tarik10 min
Something sweet Puran poli90 min
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